Description
Indulge in the cozy flavors of autumn with our Pumpkin Pie Cinnamon Rolls. These rolls combine the warm spices of pumpkin pie with the soft, fluffy texture of classic cinnamon rolls, creating a delectable treat that’s perfect for any fall morning or holiday gathering.
Ingredients
Scale
- 4 1/4 cups all-purpose flour (additional for kneading)
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 1 cup whole milk
- 2 packets instant dry yeast (about 4 1/2 teaspoons)
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 large egg, room temperature
- 1/4 teaspoon salt (for filling)
- 1 1/2 cups powdered sugar (for glaze)
- 2 teaspoons vanilla extract (for glaze)
- 3 tablespoons whole milk (for glaze)
Instructions
- In a large mixing bowl, combine flour, yeast, and warm milk. Add pumpkin puree, melted butter, and sugar; mix until a sticky dough forms.
- On a floured surface, knead the dough until smooth, adding flour as needed. Let it rest for 20 minutes.
- Mix brown sugar, cinnamon, nutmeg, and cloves for the filling.
- Roll out the dough, spread softened butter, then the pumpkin puree, and sprinkle the sugar-spice mixture. Roll up and cut into rolls.
- Place rolls in a greased baking dish, cover, and let rise until doubled.
- Bake at 350°F for 25-30 minutes.
- For the glaze, mix powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls.
Notes
- For a vegan version, use plant-based milk, vegan butter, and egg substitutes.
- Rolls can be prepared ahead and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg